Abstract: In this research, shrimp head had been dealt with autolysis 6 h at 25℃, and the hydrolysate with umami was prepared from the white shrimp head by the enzymatic hydrolysis process. The taste of umami, the recovery of protein and peptide, and the degree of hydrolysis were used as indexes to choose the enzyme and gradually optimize the enzymatic hydrolysis process. Results showed that a mixture consisting of Bromelain and Flavorzym exhibited good-flavored of hydrolysis in the change of taste among each of Bromelain, Papain, Protamex and Flavourzyme, and had a higher recovery of protein. The hydrolysis process was based on Bromelain (420 U/g sample) +Flavorzym (12 U/g sample) reaction for 3 h at 50℃ and pH7.5 with 1:1.5 solid/liquid ratio. The recovery of protein and peptide and the degree of hydrolysis were 79.75%, 71.71% and 18.28% by using this process, respectively. The ΣEAA:ΣAA and ΣEAA:ΣNEAA of hydrolysate were 37% and 1:1.7, respectively. 65% total amino acid and 59% sweet amino acid was released.The hydrolysate has excellent flavor in umami.